I became inspired by the idea (which I learned at the FCI demonstration the other night) that pressure cooking garlic and horseradish takes away the volatile characters of these ingredients while making them both tender and delectable. I began wondering what else would benefit from pressure cooking. I jumped immediately to citrus fruits. What if we could utilize an entire citrus fruit without any bitter pithy qualities? I also wondered if we could then serve whole cooked tender citrus fruits. Well, you can. I started with a batch of clementines cooked in elderflower water. I cooked them for fifteen minutes and the fruit and rind were tender and firm, like eating a yogurt. Pretty wild. Actually, fifteen minutes was a bit long for the clementines; the peels split a bit, though as a puree this pure essence of clementine is remarkable. I actually turned the puree into a jelly. It seems I am on a jelly kick right now. I have yet to figure out what the jelly is for. I am currently working on optimum gelling ratios and their applications. The clementine jelly is one of the results.
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